Slow Cooker Pepperoni Pasta Bake

This Slow Cooker Pepperoni Pasta Bake is the ultimate set-and-forget comfort food that’s rich, cheesy, and packed with flavour. With smoky pepperoni, fragrant Italian herbs, and a double-cheese finish, it’s a family-friendly meal that feels indulgent without needing much hands-on time. The best part? You can let the slow cooker do most of the work while you get on with your day.

This dish is perfect for busy weeknights, meal prep Sundays, or casual get-togethers. It’s beginner-friendly and an excellent option for anyone who wants a hearty meal without turning on the oven. The slow cooking process deepens the flavours in the tomato-based sauce, while the pasta absorbs all that rich, pepperoni-spiked goodness.

It’s also a fun twist on traditional baked pasta dishes, no boiling required! Just a simple mix, cook, and top with cheese before serving. You can also prep it ahead of time or freeze leftovers for future dinners. It’s a must-have in your recipe rotation for cosy nights in.

Slow Cooker Pepperoni Pasta Bake

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Servings 6

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Ingredients

  

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• 150 g pepperoni slices, halved
• 3 garlic cloves finely chopped
• 2 tablespoons tomato paste
• 700 g passata
• 2 tablespoons Italian herbs dried
• 1 cup beef stock
• 1/4 cup basil fresh, roughly chopped
• To add later:
• 350 g penne pasta
• 1.5 cups beef stock for pasta
• 1 cup tasty cheese grated
• 100 g mozzarella cheese sliced

Instructions

 

• To the slow cooker, add pepperoni, garlic, tomato paste, passata, Italian herbs, 1 cup beef stock, and basil. Stir well to combine.
  150 g pepperoni, 3 garlic cloves, 2 tablespoons tomato paste, 700 g passata, 2 tablespoons Italian herbs, 1 cup beef stock, 1/4 cup basil
• Cover and cook on high for 2.5–3 hours, until the sauce is rich and fragrant.
• In the final 30 minutes of cooking, stir in the penne pasta and additional 1 cup of beef stock. Mix well to coat the pasta and ensure it’s mostly submerged. Stir once or twice during this time to prevent sticking.
  350 g penne pasta, 1.5 cups beef stock
• Once the pasta is tender, scatter over grated cheese then add some fresh basil and mozzarella slices. Replace the lid for 10–15 minutes, until the cheese is melted and bubbly.
  1 cup tasty cheese, 1/4 cup basil, 100 g mozzarella cheese

Video

Keywords

Dinner, Lunch, Slow Cooker

Dietary: Easy

Category: Slow Cooker

Difficulty: Easy